The GOODS from Pidgin

Vancouver, BC | Gastown’s Pidgin gets into the holiday spirit with 5 inventive, classically rooted winter drinks that will make the top of any cocktail connoisseur’s wish list. Pidgin’s head barman, Robyn Gray, has assembled a collection of quality cocktails to warm up the holidays.

This winter, try the All Scrooged Up, a chocolate orange cocktail made with vodka, winter syrup, and muddled Japanese orange topped with chocolate foam. Add some spice to the season with the Flip D’Hiver, a cocktail prepared with Asian 5 spice rum, Amaro Averna, pear nectar, maple syrup and a whole egg that gives it a snowy foam top (dusted with a dash of nutmeg). Other cocktails include French 75 (Pre-Prohibition) made with cognac, lemon, and cane syrup served in an elegant champagne flute, and the Irish Sour shaken and fine-strained with whiskey, lemon juice, Guinness syrup, Irish bitters and egg white.

And special to the list is the Mostaccioli, a winning cocktail fashioned by the late Derek Vanderhiede for The BC Hospitality Foundation’s Dish‘n’Dazzle competition. The tasty concoction features bourbon with Tuaca liqueur, vermouth, whiskey barrel bitters and is garnished with express orange oil and outfitted with a moustache cherry pick and coaster.

To book a holiday party or festive table call 604-620-9400 or email [email protected].

DETAILS

350 Carrall St. | Vancouver, BC
Hours: Monday to Saturday: 5:00pm-12:00pm | Sunday: 6:00pm-12:00pm
Phone: 604-620-9400 | Email: [email protected]
Web: www.pidginvancouver.com | Facebook | Twitter

GALLERY

The Team

Makoto Ono – Executive Chef
Brandon Grossutti – General Manager
Hao-Yang Wang – Assistant General Manager
Amanda Cheng – Pastry Chef
Robyn Gray – Bar Manager

About PiDGiN

Common cuts rendered sublime. Deceptively simple staples skewed and polished with Asian elegance. Large format family-style ssäm with the attention to detail and flavour usually reserved for highly composed dishes. These are the cornerstones of Chef Makoto Ono’s food. Rarely predictable, never overwrought and fussy, always thoughtful, cared for, and prepared with the utmost integrity.

At PiDGiN, there is no need for distinctions between casual and fine dining. A restaurant can be both beautiful and comfortable; cuisine can be at once delicate and approachable. As dining perspectives have changed, so too has the line between east and west. Pidgin’s chefs and owners draw inspiration from their travels and work experience on different continents which is reflected in the restaurant’s design, drinks list and cuisine.

The bar pays its respects to classic cocktails with fresh interpretations that make good use of our region’s fine local bounty. For the more adventurous the taps pour local sake. By the glass and bottle is a tight wine list, bolstered by a well-curated reserve list for those seeking something truly special. Perhaps most exciting is the harmony between kitchen and bar, a collaboration that ensures equal attention to detail and creativity with the ladies and gentlemen behind the wood and stoves.

Craig Stanghetta of Ste. Marie based PiDGiN’s design around the food and approach of chef Makoto Ono. Much like the namesake, the design borrows liberally from different schools of thought. Curated ephemera, inverted subway tile and contemporary lighting stand against clean Japanese joinery, simple panel moulding and an intentionally sparse and functional layout. The mandate was to be disparate and somehow achieve balance, much like each dish that leaves the kitchen.